Quick chicken shawarma

Ingredients:

• 3/4 tsp pumpkin pie spice
• 2 tbsp. l. olive oil
• 2 cloves garlic, finely grated
• 0.6 kg skinless and boneless chicken thighs (trim excess fat), sliced ​​against the grain into 0.3 cm thick slices.
• Juice of half a lemon
• 1 teaspoon curry powder
• 3 pitas with pockets, divide each into 2 round flatbreads
• 0.5 cup mayonnaise
• 0.5 tbsp. ready-made hummus
• 2 whole pickled cucumbers, cut each lengthwise into 6 strips
• 1 plum tomato, diced
• 1.5 cups shredded romaine or iceberg lettuce
• Hot sauce (optional)

Preparation:

1. Mix the chicken with lemon juice, curry powder, pumpkin pie spice, 1 tablespoon olive oil, 1 grated garlic clove, 1 and 1/4 teaspoons salt and 1/4 teaspoon black pepper.
2. Heat a large nonstick skillet over medium heat. Warm the pita bread on one side only, about 10-15 seconds. Wrap the folded pita circles in aluminum foil to keep them warm. Wipe out the skillet.
3. Add the remaining 1 tablespoon of olive oil to the pan and increase the heat to medium-high. When the oil is hot, add the chicken and spread it out in an even layer. Increase the heat to high. Do not disturb the chicken to ensure it browns on the bottom. Cook for about 4 minutes. Then quickly stir and cook for another 2 minutes to brown the chicken. Transfer to a bowl. Taste and add more salt if needed.
4. In a small bowl, combine mayonnaise, hummus, and the remaining grated garlic clove.

5. Assemble the shawarma:

   
   Prepare 6 sheets of aluminum foil or parchment paper. Spread about 2 tablespoons of the hummus-mayo sauce on each pita, then top with about 1/2 cup of chicken, pickled cucumber, diced tomatoes, lettuce, and hot sauce, if using. Wrap the filling tightly in the pita. Wrap in foil to prevent the shawarma from falling apart. Repeat with the remaining ingredients.